Vegan Potato Leek Soup
This creamy vegan potato leek soup is the perfect comfort food! Packed with flavor, but also made without butter or milk.
Servings 6 servings
- 2 tablespoons olive oil
- 3 garlic cloves , minced
- 4 leeks , cleaned & thinly sliced
- 3 cups cubed white potato , about 2 - 3 medium russet potatoes
- 1/2 teaspoon sea salt & pepper
- 4 cups vegetable broth (low sodium if desired)
- 2 bay leaves
- 1/2 cup raw cashews
- Fresh rosemary to garnish
Heat the oil in large saucepan or dutch oven. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes.
Add the potatoes and season with salt and pepper. Saute another 2 minutes.
Add broth and bay leaves and stir to combine. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 - 20 minutes. Stir in cashews and cook another minute.
Transfer the contents of the soup into a blender. Blend on high until smooth and creamy. Pour into bowls and garnish with chopped rosemary.
Calories: 196kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 648mg | Potassium: 534mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 17.2mg | Calcium: 67mg | Iron: 4.7mg